Leek, Potato & Gruyere Frittata

• 3 tablespoons unsalted butter
• 6 ounces small red potatoes, sliced 1/8-inch thick
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 leeks, white and light green portions, rinsed well and thinly sliced
• 5 eggs
• 3 tablespoons heavy cream
• 2 ounces gruyere cheese, shredded
• 1 tablespoon fresh flat-leaf parsley, finely chopped

1. In deep pan over medium-high heat, melt 1 tablespoon of butter.
2. Add potatoes, salt and pepper.
3. Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
4. Transfer to bowl.
5. In in same deep pan, over medium heat, melt 1 tablespoon butter.
6. Add leeks, salt and pepper.
7. Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
8. In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
9. Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
10. At this point place in oven at 350u0b0F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
11. Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.

unsalted butter, red potatoes, salt, pepper, leeks, eggs, heavy cream, gruyere cheese, parsley

Taken from www.food.com/recipe/leek-potato-gruyere-frittata-326210 (may not work)